Brown Vegetable Stock
|Mixed vegetables||2 Pound ((carrots, leeks, onions, celery, turnips, etc.)|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Water||2 1⁄2 Quart|
1. Chop vegetables. Brown in butter.
2. Add water and seasonings. Cover.
3. Simmer 1 1/2 hours or until vegetables are tender.
4. Strain and chill. White Vegetable Stock: If a lighter, clearer stock is desired, omit butter and do not brown vegetables.